Soup Time!

With all of this precipitation, be it snow or rain, I have just been aching to explore the world of "one pot" cooking. There is nothing homier or more appetizing than coming into a kitchen from the cold to find a hearty pot of something warm, heavy, healthy and satisfying waiting to fill your belly. Soups and stews will do just that.
My mother bought me an entire bag of wholesome sized potatoes, grown right here in the good ole US of A for a mere buck - and that led me to the Baked Potato Soup recipe. Root vegetables are a natural at this time of the year - they fill the corners of your belly and stick to your ribs. Just what you need on a rainy day when you take the dog for a walk and find out that he has more dirt and moisture on his fur coat than you'd care to acknowledge - until he launches at you 'cuz he just remembered he really luvs you, wet paws and all.

Baked Potato Soup Recipe
2/3 cup butter
(add some bacon fat to this for flavor is you have any)
2/3 cup flour
1/2 cup red onion,diced
dash of cayenne pepper
4 baked potatoes, cooled and diced
3 1/2 cups of broth - any kind will do
3 1/2 cups of milk
8 oz sharp cheddar cheese, shredded
1 cup of sour cream
4 green onions, chopped
salt and pepper to taste
Bacon(optional)
Melt the butter along with the diced onion in the bottom of your soup pot. Cook until the onions start to get a translucent. Add flour and bring to a bubble, stirring constantly - cook for a couple of minutes like this. Carefully add the broth a bit at a time, stirring all the while - a whisk is best for this. Add the milk in now, and bring to a boil, then simmer for about 10 minutes, always stirring. Take off the heat and stir in the cheese until melted, then add the sour cream and green onions, along with the potatoes. Salt and Pepper to taste. Serve with a salad and maybe some crusty bread - but that might be enough carbs - if you know what I mean!